German Cucumber and Potato Salad Gurken-Kartoffelsalat Recipe
This salad combines two German classics: cucumbers in a light dressing and tender potatoes. It’s lighter than a typical potato salad because the dressing is based on yogurt and vinegar rather than just mayonnaise. It’s perfect as a side for grilled sausages or as a cool dinner on a hot day.
This salad offers all the comfort of a German potato salad but in a lighter, fresher form. The combination of creamy yogurt dressing, crunchy cucumbers and tender potatoes makes it versatile and refreshing, ideal for summer meals.
Chef's tips
Use firm, waxy potatoes so they hold their shape after mixing with the dressing. Salting the cucumbers beforehand is important – it keeps the salad from becoming watery later. Adjust the balance of vinegar and sugar to your taste; German-style salads often lean slightly towards the tangy side.
How to serve
Serve in a large bowl at the centre of the table for family-style meals. It pairs beautifully with grilled sausages, schnitzel or fish, and also works as a light main with some good bread and a boiled egg on the side.
Ingredients
- waxy potatoes for salad variety with firm flesh - 600 g
- fresh cucumber long greenhouse cucumbers - 2 piece
- plain yogurt thick - 150 g
- mayonnaise - 2 tablespoons
- white wine vinegar - 1.5 tablespoons
- vegetable oil - 1 tablespoon
- sugar - 0.5 teaspoons
- mild mustard - 1 teaspoon
- fresh dill finely chopped - 2 tablespoons
- chives chopped - 2 tablespoons
- salt to taste and for the cucumbers
- ground black pepper to taste
Preparation
- Wash the potatoes thoroughly but do not peel them. Put them in a pot, cover with cold water, lightly salt and cook for 15–20 minutes from the moment they start boiling, until tender but not falling apart when pierced with a knife. Drain and set aside to cool.
- Wash the cucumbers and slice them thinly. Transfer to a bowl, sprinkle with 0.5 teaspoon of salt, mix and set aside for 10–15 minutes until they release some juice.
- In a separate bowl mix the yogurt, mayonnaise, vinegar, oil, mustard, sugar, a pinch of salt and pepper. The dressing should be slightly sour and gently sweet – taste and adjust the seasoning if needed.
- Gently squeeze the cucumbers with your hand or a spoon to remove excess liquid, but not completely so they stay juicy.
- Peel the cooled potatoes and cut into slices or chunky cubes. Transfer to a large bowl.
- Add the cucumbers, chopped dill and chives to the potatoes. Pour over the yogurt dressing and mix very gently, preferably with a large spoon, so the potatoes don’t break apart.
- Chill the salad in the fridge for at least 30 minutes so the flavours can meld. Taste before serving and adjust salt and pepper if necessary.
Storage
The salad tastes best on the day it’s made, but will keep in the fridge for up to 1–2 days. Store it covered and stir gently before serving; if it has released more liquid, you can pour off a little or add an extra spoon of yogurt.
